Salad: Another Potato Salad peculiarity
Subject: Another Potato Salad peculiarity
Newsgroups: rec.food.cooking
From: Melba's Jammin' (barbs.challer at earthfink.net.invalid)
Date: Tue, 11 Apr 2006 07:16:50 -0500
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When I make potato salad, I add hard cooked eggs to it.
When my Slovak cousins make egg salad, they add boiled potatoes to it.
Go figure.
From: Wayne Boatwright (wayneboatwright_at_gmail.com)
Date: 11 Apr 2006 14:45:51 +0200
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Thus Spake Zarathustra, or was it Melba's Jammin'?
> When I make potato salad, I add hard cooked eggs to it.
> When my Slovak cousins make egg salad, they add boiled potatoes to it.
> Go figure.
So it's a matter of proportion as to what you call it?
From: Melba's Jammin' (barbs.challer at earthfink.net.invalid)
Date: Tue, 11 Apr 2006 14:33:51 -0500
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Wayne Boatwright wrote:
> So it's a matter of proportion as to what you call it?
Gotta be, I guess. I just posted my thought to Heather's reply to my OP.
From: The Bubbo (oyobo at v3lf3t-sea.com)
Date: Tue, 11 Apr 2006 13:08:19 GMT
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Melba's Jammin' wrote:
> When I make potato salad, I add hard cooked eggs to it.
> When my Slovak cousins make egg salad, they add boiled potatoes to it.
> Go figure.
I've had potatoe salad with egg, I like it.
I've never had egg salad with potato but I imagine I would like it.
From: Melba's Jammin' (barbs.challer at earthfink.net.invalid)
Date: Tue, 11 Apr 2006 14:32:55 -0500
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The Bubbo wrote:
> I've had potatoe salad with egg, I like it.
> I've never had egg salad with potato but I imagine I would like it.
Actually, It turned out to be a heckuva lot what I call potato salad. What was weird to me was that they called it Egg Salad, not Potato Salad. I don't know the relative prices of eggs and potatoes in the Motherland, but I would imagine that if the bandurky are cheaper than the vajce, they'd add some to stretch the eggs - and it certainly is not unpleasant to eat. We know that. :-)
From: Sheldon (PENMART01 at aol.com)
Date: 11 Apr 2006 07:18:42 -0700
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Melba's Jammin' wrote:
> When I make potato salad, I add hard cooked eggs to it.
> When my Slovak cousins make egg salad, they add boiled potatoes to it.
> Go figure.
They're cheapsters and you're extravagant is all... what's to figure.
Two things I don't like in potato salad, mustard or eggs... actually three, can't stand onions in potato salad, not in cole slaw either, blech!
Never even thought to add potato to egg salad... but I do like fried potatoes and eggs.
From: Melba's Jammin' (barbs.challer at earthfink.net.invalid)
Date: Tue, 11 Apr 2006 14:31:12 -0500
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Sheldon wrote:
> They're cheapsters and you're extravagant is all... what's to figure.
>
> Two things I don't like in potato salad, mustard or eggs... actually
> three, can't stand onions in potato salad, not in cole slaw either,
> blech!
>
> Never even thought to add potato to egg salad... but I do like fried
> potatoes and eggs.
Listenup, Punk! Don't be calling my Slovak cousins cheap, eh? They are the most generous and loving people I've met. And damned fine cooks, too. Cousin Maria makes magic out of not much of a food budget. Your apology is accepted. :-)
OK, you don't like most of the "standard" ingredients in potato salad. What the hell do you put in YOURS? Celery. What else?
Inquiring Mind Wants to Know.
From: Goomba38 (Goomba38 at comcast.net)
Date: Tue, 11 Apr 2006 10:51:26 -0400
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Melba's Jammin' wrote:
> When I make potato salad, I add hard cooked eggs to it.
> When my Slovak cousins make egg salad, they add boiled potatoes to it.
> Go figure.
My mother always added peeled, seeded diced cucumber to her potato salad. No eggs.
From: kilikini (kilikiniSPAM at tampabay.rr.com)
Date: Tue, 11 Apr 2006 15:00:16 GMT
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Goomba38 wrote:
> My mother always added peeled, seeded diced cucumber to her potato
> salad. No eggs.
I like to add black olives, but cukes? What kind of "dressing" did she use; mayo-dill? That could work that way.
From: Goomba38 (Goomba38 at comcast.net)
Date: Tue, 11 Apr 2006 11:55:49 -0400
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kilikini wrote:
> I like to add black olives, but cukes? What kind of "dressing" did she use;
> mayo-dill? That could work that way.
Mayo, celery seed, celery, onion... normal stuff. The cucumber wasn't very obvious, just a cool bite under creamy dressing. She may have added some mustard or vinegar to the dressing but I'm not sure?
From: kilikini (kilikiniSPAM at tampabay.rr.com)
Date: Tue, 11 Apr 2006 16:32:11 GMT
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Goomba38 wrote:
> Mayo, celery seed, celery, onion... normal stuff. The cucumber wasn't
> very obvious, just a cool bite under creamy dressing. She may have added
> some mustard or vinegar to the dressing but I'm not sure?
I usually add celery seed and celery to my tater salad, too. I'll bet my hubby would love the addition of cukes. Thanks for the idea.
From: Melba's Jammin' (barbs.challer at earthfink.net.invalid)
Date: Tue, 11 Apr 2006 14:28:28 -0500
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Goomba38 wrote:
> My mother always added peeled, seeded diced cucumber to her potato
> salad. No eggs.
Heathen.
From: Mr Libido Incognito (Not at vaild.null)
Date: Tue, 11 Apr 2006 15:05:35 GMT
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Melba's Jammin' wrote:
> When I make potato salad, I add hard cooked eggs to it.
> When my Slovak cousins make egg salad, they add boiled potatoes to it.
> Go figure.
I peel and quarter the red potatoes, and cook them 1 day before the making of the salad; reserving the drained cooked potatoes uncovered in a bowl in the fridge. I usually cook the eggs in the steamer while I'm boiling the spuds, since I'm there anyways; also store those in the fridge.
I find day old cooked potatoes taste best. The rest of the stuff, red onion, celery get processed and added to the Helsman mayo when I make the salad. A little curry doesn't hurt.
-Alan
From: Wayne Boatwright (wayneboatwright_at_gmail.com)
Date: 11 Apr 2006 17:31:36 +0200
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Thus Spake Zarathustra, or was it Mr Libido Incognito?
> I find day old cooked potatoes taste best. The rest of the stuff, red
> onion, celery get processed and added to the Helsman mayo when I make
> the salad. A little curry doesn't hurt.
Sad to say, I absolutely do not like the taste or texture of potatoes after they've been refrigerated.
From: kilikini (kilikiniSPAM at tampabay.rr.com)
Date: Tue, 11 Apr 2006 15:48:39 GMT
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Mr Libido Incognito wrote:
> A little curry doesn't hurt.
My husband loves curry with 'taters! I, personally, haven't tried it yet. I love curry, but it doesn't like me back. How much do you use in your salad? A pinch or a bit more?
From: Joseph Littleshoes (jpstifel at pacbell.net)
Date: Tue, 11 Apr 2006 22:24:43 GMT
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kilikini wrote:
> My husband loves curry with 'taters! I, personally, haven't tried it yet.
> I love curry, but it doesn't like me back. How much do you use in your
> salad? A pinch or a bit more?
i have never used curry in potato salad but occasionally add it to a tuna salad mix. Using tuna in oil and after draining off most but not all the oil i then mix in about 1 level tsp. for 1 can of tuna. MIx it all together and let it sit for an hour before adding any other ingredients.
Most of the time one needs to cook the curry but this recipe is from an old English language cook book published in India for non natives, who would need a cook book, a curry cook book, a lot of the recipes are Anglo Indian, cooking for the Raj sort of thing, but some good stuff none the less.
The tuna salad curry is the one recipe where the curry is used raw with out heating.
From: Melba's Jammin' (barbs.challer at earthfink.net.invalid)
Date: Tue, 11 Apr 2006 14:28:02 -0500
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Mr Libido Incognito wrote:
> I find day old cooked potatoes taste best. The rest of the stuff, red
> onion, celery get processed and added to the Helsman mayo when I make the
> salad. A little curry doesn't hurt.
I'll remember the curry if I think I can get away with it.
I've got a chicken salad recipe made with Rice-a-Roni, artichoke hearts, and curry powder in the dressing. Haven't made it in about 30 years, I'll bet.
From: Damsel in dis Dress (damsel.in.dis.dress at gmail.com)
Date: Tue, 11 Apr 2006 15:57:19 -0500
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Melba's Jammin' wrote:
>I'll remember the curry if I think I can get away with it.
I'm going to have to try that. After all these years of saying I make potato salad just like his mother's and raving about how good it is, he finally told me he doesn't care for the dill weed, and thinks I put in too much pickle.
Curry sounds like a very good variation.
Thanks, Alan
Carol, reading the thread from the bottom up
From: "Michael \"Dog3\" Lonergan" (dog3 at invalid.com)
Date: Wed, 12 Apr 2006 12:28:31 GMT
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Damsel in dis Dress hitched up their panties and posted:
> Curry sounds like a very good variation.
I add curry to chicken salad sometimes. Makes for a tasty sandwich. I'll have to try and remember to add some to potato salad next time I make it.
From: notbob (notbob at nothome.com)
Date: Wed, 12 Apr 2006 09:11:02 -0500
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Michael "Dog3" Lonergan wrote:
> I add curry to chicken salad sometimes. Makes for a tasty sandwich. I'll
> have to try and remember to add some to potato salad next time I make it.
The problem with adding "curry" to things like potato/chicken/tuna salads is it's typically accomplished by the addition of a "curry" powder, most of which pretty much suck, having been pre-ground and sitting on a shelf for months. Anyone ever try adding curry pastes to these salads? I might give this a try myself.
From: "Michael \"Dog3\" Lonergan" (dog3 at invalid.com)
Date: Wed, 12 Apr 2006 14:12:22 GMT
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notbob hitched up their panties and posted:
> The problem with adding "curry" to things like potato/chicken/tuna
> salads is it's typically accomplished by the addition of a "curry"
> powder, most of which pretty much suck, having been pre-ground and
> sitting on a shelf for months. Anyone ever try adding curry pastes to
> these salads? I might give this a try myself.
Hmmm... Curry paste is a good idea. I just might try it myself. Thanks nb.
From: notbob (notbob at nothome.com)
Date: Wed, 12 Apr 2006 09:45:50 -0500
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Michael "Dog3" Lonergan wrote:
> Hmmm... Curry paste is a good idea. I just might try it myself. Thanks nb.
I usually make my curries from scratch, but I've tried a couple curry pastes with encouraging results. For Indian curries, Pataks brand, and Thai Kitchen for Thai curries. They both come in jars and are infinitely better than any prepared powder or spice blend. I'm thinking mix the paste with mayo, as both are oil based.
From: Goomba38 (Goomba38 at comcast.net)
Date: Wed, 12 Apr 2006 16:25:30 -0400
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Michael "Dog3" Lonergan wrote:
> I add curry to chicken salad sometimes. Makes for a tasty sandwich. I'll
> have to try and remember to add some to potato salad next time I make it.
I often add diced tart apples, grapes (sliced in half) and pecans to my curried chicken salad. Lovely on a bed of greens.
From: Mr Libido Incognito (Not at vaild.null)
Date: Wed, 12 Apr 2006 21:54:39 GMT
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Goomba38 wrote:
> I often add diced tart apples, grapes (sliced in half) and pecans to
> my curried chicken salad. Lovely on a bed of greens.
Orange slices with walnuts work well in chicken salad.
From: Harry Demidavicius (Harry.d at shaw.ca)
Date: Wed, 12 Apr 2006 04:32:22 GMT
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Melba's Jammin' wrote:
>I'll remember the curry if I think I can get away with it.
>I've got a chicken salad recipe made with Rice-a-Roni, artichoke hearts,
>and curry powder in the dressing. Haven't made it in about 30 years,
>I'll bet.
Go for 40, Barb!
From: notbob (notbob at nothome.com)
Date: Tue, 11 Apr 2006 11:42:48 -0500
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Melba's Jammin' wrote:
> When I make potato salad, I add hard cooked eggs to it.
I like eggs in my potato salad, too. Safeway sells a variation of potato salad with extra hard boiled eggs yolks. Kind of a deviled egg potato salad. Only, since it's massed produced, its hard to say whether or not the extra yolk color/flavor is real egg yolks. I'm going to try it myself, the next time I make potato salad.
From: Kate Connally (connally at pitt.edu)
Date: Tue, 11 Apr 2006 13:01:22 -0400
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Melba's Jammin' wrote:
> When I make potato salad, I add hard cooked eggs to it.
Well, of course! It's de rigueur to add eggs to potato salad. It's not right without them.
From: Goomba38 (Goomba38 at comcast.net)
Date: Tue, 11 Apr 2006 16:10:12 -0400
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Kate Connally wrote:
> Well, of course! It's de rigueur to add eggs to potato
> salad. It's not right without them.
I heartily dislike eggs in potato salad. To me they (as well as pickle relish) take over the flavor and I want to taste potatoes, not eggs and relish.
From: Damsel in dis Dress (damsel.in.dis.dress at gmail.com)
Date: Tue, 11 Apr 2006 15:50:25 -0500
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Goomba38 wrote:
>I heartily dislike eggs in potato salad. To me they (as well as pickle
>relish) take over the flavor and I want to taste potatoes, not eggs and
>relish.
You'd hate mine, but I love it!
Dilled Potato Salad
Recipe By: Damsel in dis Dress
8 medium russet potatoes -- diced
4 large eggs -- hard cooked
1 cup mayonnaise
1 tablespoon prepared mustard
3 tablespoon dill pickle juice -- *
1/2 cup dill pickles -- minced
1/2 teaspoon dill weed
1/2 teaspoon onion powder
salt and pepper -- to taste
* If red potatoes are used, reduce pickle juice to 2 tbsp.
1. Hard cook the eggs; chill, remove shells, and cut in half. Remove yolks and dice the whites. Set aside
2. Cook potatoes in water until desired tenderness. Drain; rinse under cold, running water to stop the cooking process.
3. While potatoes are cooking, combine mashed egg yolks with remaining ingredients.
4. Combine chilled potatoes and the sauce mixture. Add egg whites.
5. Refrigerate for several hours or overnight, to allow flavors to blend.
6. Check for moisture. If too dry, add more pickle juice or milk until desired consistency is achieved.
7. Sprinkle paprika on top just prior to serving, if desired.
VARIATIONS:
- Use dill pickle relish instead of chopped pickles.
- Use fresh minced onions in place of onion powder.
- Add finely chopped celery for crunchiness.
- Add a dash of tabasco sauce for a little extra zing.
From: Wayne Boatwright (wayneboatwright_at_gmail.com)
Date: 11 Apr 2006 23:03:46 +0200
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Thus Spake Zarathustra, or was it Damsel in dis Dress?
> Dilled Potato Salad
I've made yours. It's delicious!
From: Jude (JudeNev at cox.net)
Date: 11 Apr 2006 14:12:03 -0700
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Wayne Boatwright wrote:
> I've made yours. It's delicious!
Excuse me, but wouldn't that be DILL-icious?
Ba-dump-bump!
From: Damsel in dis Dress (damsel.in.dis.dress at gmail.com)
Date: Tue, 11 Apr 2006 16:22:42 -0500
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Jude wrote:
>Excuse me, but wouldn't that be DILL-icious?
>
>Ba-dump-bump!
<groan> I'm secretly impressed.
Carol
From: Wayne Boatwright (wayneboatwright_at_gmail.com)
Date: 11 Apr 2006 23:27:24 +0200
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Thus Spake Zarathustra, or was it Jude?
> Excuse me, but wouldn't that be DILL-icious?
>
> Ba-dump-bump!
You're so wickedly clever!
From: Damsel in dis Dress (damsel.in.dis.dress at gmail.com)
Date: Tue, 11 Apr 2006 16:20:29 -0500
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Wayne Boatwright wrote:
>I've made yours. It's delicious!
Whoo-hoo! I love it, too. Gonna try curry instead of dill next time
around. I'll let y'all know how it goes over.
From: Bob Terwilliger (virtualgoth at die_spammer.biz)
Date: 11 Apr 2006 21:51:02 -0500
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Damsel wrote:
> 3 tablespoon dill pickle juice -- *
> 1/2 cup dill pickles -- minced
> 1/2 teaspoon dill weed
>
> * If red potatoes are used, reduce pickle juice to 2 tbsp.
> VARIATIONS:
> - Use dill pickle relish instead of chopped pickles.
I don't know how widespread this pickle brand is, but I've run across something called "Wickle's Pickles" in my local Safeway. It's an extremely zingy pickle, kind of a spicy sweet dill. They're excellent in potato salad.
Truth is, I rarely make potato salad the same way twice; I think of it as something that just gets thrown together according to your current whimsy.
If I'm making potato salad with cucumber, I use a fairly large proportion of cukes and cut them into fairly large chunks (and I leave the pickles out). Sometimes I'll add sour cream or buttermilk, especially if I'm using dill. I usually sprinkle the potatoes with white wine vinegar while they're still hot, and I don't care for the texture of refrigerated russet potatoes, so I use Yukon Gold or some similar medium-waxy potato. Sometimes I *will* use russet potatoes, but only make enough to be eaten immediately, only cooled to room temperature, and dressed about half an hour before serving. I almost always add hard-boiled eggs and some kind of onion. Sometimes I add cooked green beans or sugar snap peas, especially if I'm using a vinaigrette dressing. Sometimes I add radishes, peas, or slightly-cooked carrots. If it's going to grace some frou-frou occasion like a chicken barbecue with wine, I might add olives. If I want crunch, I'll add celery or raw fennel.
There are so many GOOD ways of making potato salad, I'd hate to restrict myself to just one!
From: Kate Connally (connally at pitt.edu)
Date: Wed, 12 Apr 2006 14:00:26 -0400
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Goomba38 wrote:
> I heartily dislike eggs in potato salad. To me they (as well as pickle
> relish) take over the flavor and I want to taste potatoes, not eggs and
> relish.
Well I gotta agree with you about the relish. Actually the only things I like in potato salad are the potatoes and the eggs (not enough eggs to take over, really). And the dressing. I don't want anything crunchy - no onions, no radishes, no celery, etc. (I like my potato salad soft and mushy.) And nothing weird like tomatoes - I have a friend who puts cherry or grape tomatoes in her potato salad! That's just wrong. And I don't want pickle juice or mustard in it either!
Now I'm talking about "traditional" (if there is actually such a thing) American-style potato salad (if there is actually such a thing). ;-) There are other ethnic or gourmet potato salads that I've eaten or seen recipes for that have weird things in them or weird dressings, etc., and I'm okay with that. But in regular potato salad I don't want any weird stuff. :-)
From: Kate Connally (connally at pitt.edu)
Date: Tue, 11 Apr 2006 13:01:32 -0400
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Melba's Jammin' wrote:
> When I make potato salad, I add hard cooked eggs to it.
Well, of course! It's de rigueur to add eggs to potato salad. It's not right without them.
From: sf (see_reply_address at nospam.com)
Date: Tue, 11 Apr 2006 11:44:02 -0700
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Kate Connally wrote:
> Well, of course! It's de rigueur to add eggs to potato
> salad. It's not right without them.
yep, I put petit peas and sliced radishes in mine too.
From: Melba's Jammin' (barbs.challer at earthfink.net.invalid)
Date: Tue, 11 Apr 2006 14:26:00 -0500
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Kate Connally wrote:
> Well, of course! It's de rigueur to add eggs to potato
> salad. It's not right without them.
Well, duh. <g>
But do you add potatoes to egg salad? Me, neither!
From: Bob (this one) (Bob at nospam.com)
Date: Tue, 11 Apr 2006 13:55:48 -0400
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Melba's Jammin' wrote:
> When I make potato salad, I add hard cooked eggs to it.
> When my Slovak cousins make egg salad, they add boiled potatoes to it.
That's like that "Drive on a parkway, park on a driveway" thing...
It doesn't work with other things like that, though. I mean like "Motor on a turnpike?" Or "Speed on a highway" is ok, but "High on a speedway" isn't.
I dress potatoes for salad while still hot with bacon fat and cider vinegar. Cool it down a bit and add a homemade garlic mayo.
I have Slovak cousins from up near the Slovak-Italian border. They send out for theirs.
No, seriously...
Pastorio
From: Melba's Jammin' (barbs.challer at earthfink.net.invalid)
Date: Tue, 11 Apr 2006 14:25:19 -0500
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Bob (this one) wrote:
> I dress potatoes for salad while still hot with bacon fat and cider
> vinegar. Cool it down a bit and add a homemade garlic mayo.
>
> I have Slovak cousins from up near the Slovak-Italian border. They send
> out for theirs.
ROFL!! Slovak-Italian border. I gotta remember that one, Row-behr-to!
A couple cloves of garlic in the homemade mayo? Anything else? What do you use for acid? Oil?
I'm thinking of the stick blender recipe for mayo that someone posted here a coupla years ago. It woiked! I had pictures on my website at one time.
From: Bob (this one) (Bob at nospam.com)
Date: Wed, 12 Apr 2006 02:53:45 -0400
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Melba's Jammin' wrote:
> ROFL!! Slovak-Italian border. I gotta remember that one, Row-behr-to!
> A couple cloves of garlic in the homemade mayo? Anything else? What do
> you use for acid? Oil?
White wine vinegar. I've done it plain and also with a reduction of the vinegar. The reduced vinegar (down to about 1/2) is more intensely flavored and lends a nice sparkle.
Light olive oil that I've poached garlic cloves in - maybe 10 cloves in a cup of oil, heat to 225F and hold the temp there for about 15 minutes. Let cool and wand blend to puree the garlic. There's a definite garlic flavor, but the heating has smoothed it and infused the oil very nicely. Some people unaccountably think it's too much garlic, so for them I cut it in half. But I grumble about it.
Two whole eggs, teaspoon dry mustard, pinch salt, pinch white pepper, 1 to 1 1/4 cups garlic oil, a tablespoon white wine vinegar, a tablespoon cold water, two tablespoons yogurt (occasionally). And then whisk in 1/2 cup of cooked potatoes that I've run through the ricer twice. Gives the mayo great body and richness, and intensifies the potato flavor for the whole salad. Too thick? Add a bit of cold water or even chicken stock. Too thin, a bit more pureed spuds. It's sorta like skordalia.
> I'm thinking of the stick blender recipe for mayo that someone posted
> here a coupla years ago. It woiked! I had pictures on my website at
> one time.
That's how I do it now. Takes a whole minute, minute and a half, from start to finish.
Pastorio
From: Joseph Littleshoes (jpstifel at pacbell.net)
Date: Tue, 11 Apr 2006 22:06:52 GMT
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Melba's Jammin' wrote:
> When I make potato salad, I add hard cooked eggs to it.
> When my Slovak cousins make egg salad, they add boiled potatoes to it.
I recently purchased a bottle of Vietnamese cooked & dried onions, they went very nicely not only mixed into an aioli based potato salad but are good sprinkled on top.
I often replace chopped celery with celery seed, olives, sometimes a bit small diced ham, mustard of course, and i never use anything but the small white new potatoes these days, i once had nothing to make a potato salad with but the new white potatoes and as it had to be done and that quickly i went ahead and used the new potatoes, i thought the taste of the potato salad was improved by at least 75%, i used to use russets or Idaho's but the taste of the salad was primarily that of the other ingredients, now with the new potatoes one gets a distinctly potatoey, potato salad.
I like to put a bit of red leaf lettuce in a pita bread and fill with the potato salad and have a potato salad sandwich. I tend to go a bit heavy on the garlic and brown mustard.
From: Jean B. (jbxy2 at rcn.com)
Date: Wed, 19 Apr 2006 17:16:03 -0400
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Melba's Jammin' wrote:
> When I make potato salad, I add hard cooked eggs to it.
> When my Slovak cousins make egg salad, they add boiled potatoes to it.
> Go figure.
Interesting, and it gave me an idea. I suppose if someone was eating a low-fat/no-fat diet, they could make egg salad, adding a tad of mashed-up mealy potato and maybe some turmeric to mimic the normal texture and color....